Recipe: Pan Fried Woodpigeon with Celeriac puree and Juniper berries

11
Nov
2009

Recipe: Pan Fried Woodpigeon with Celeriac puree and Juniper berries

Pan Fried Woodpigeon

H&C has teamed up with Great Inns of Britain to bring you a delicious and innovative recipe, ideal for those cold winter days.

This superb recipe comes from Chris Davy of The Rose and Crown at Romaldkirk.

Pan Fried Woodpigeon with Celeriac puree and Juniper berries

Serves four people.

What you will need:

2 brace woodpigeon
Whirl
20 ml Madeira
15 ml Red Wine
15 ml Port
Beef stock
75 g unsalted butter well chilled
6 juniper berries
2 bay leaves
Sprig fresh thyme
2 tbs redcurrant jelly
Heather sprig
4 shortcrust tartlet cases (suggest buy in)
4 rashers pancetta or smoked streaky bacon
1 small celeriac peeled and diced
50 g butter
250 ml cream

Cook the celeriac in boiling salted water until tender; drain and whizz in a food processor with cream and butter and season.

Grill the pancetta until crisp and reserve

Heat a sauté pan with a little melted butter and oil. Sauté the pigeon breasts skin side down for three minutes, turn and cook the other side for the same time.

Remove, season and keep warm.

Add the Madeira, red wine and Port to the pan with the juniper berries, bay leaves, thyme and red currant jelly and reduce by half.

Add the stock and reduce by half again.

Add the butter and shake the pan to amalgamate well. Season.

Re-heat the pigeon breasts, remove the skin and slice onto plates and strain the sauce over.

Garnish with heather sprig. Enjoy.